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Tossed Char Siew and Lotus Root Salad

凉拌叉烧莲藕

李瑞霞导师

 

Ingredients
200g char siew (roasted pork), cut into small pieces
1 green capsicum, seeded
1 yellow capsicum, seeded
200g lotus root
1 fritter, cut into pieces
2 red chillies, seeded and shredded

Salad Sauce Ingredients
4 tbsp KCT plum sauce
4 tbsp KCT lemon sauce
1 tbsp sugar
1 tbsp sesame oil
1 tbsp white vinegar
1 tsp salt
2 tbsp sesame powder
Mix the sauce ingredients well

Method
1    Bring a pot of water to boil. Blanch green and yellow capsicum. Remove and drain before cutting into pieces.
2        Blanch lotus root. Remove and soak awhile in cold water. Drain then cut into thin slices.
3        Mix all ingredients well in a bowl before pouring over salad sauce.

 

 

 

 

 

 

 

 

 

用料
叉烧200克,切小块
青灯笼椒1个,去籽
黄灯笼椒1个,去籽
莲藕200克
油条1根,切块
红辣椒2条,去籽切丝

中式淋酱
广祥泰酸梅酱4汤匙
广祥泰柠檬酱4汤匙
糖1汤匙
麻油1汤匙
白醋1汤匙
盐1茶匙
芝麻粉2汤匙
把淋酱用料混匀

作法
1         把青、黄灯笼椒放入滚水中川烫。捞起沥干水分后切块。
2        莲藕放入滚水中川烫。捞起放入冷水中稍浸泡。沥干水分后切薄片。
3        把所有用料放入碗中拌匀,淋上酱汁即可。

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